Start by roasting your spaghetti squash. While that is going, cook your bacon in a large skillet until crisp. Drain bacon on a paper towel and set aside. Reserve a couple tablespoons of bacon fat in the skillet. Add onion and cook over medium heat for about 5 minutes, or until the onion softens. Add the garlic and cook 30 seconds. Add the wine and bring to a simmer. Cook until the liquid reduces by about half, about 20 minutes. Add lemon juice, salt and pepper. Scrape the flesh of the spaghetti squash into the pan, add the eggs, bacon, red pepper flakes and cheese, if using. Stir until well combined. Garnish with parsley and serve immediately.
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|Serving Size: 1 Recipe (726g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1391 (71%)|
|Amt Per Serving||% DV|
|Total Fat 154.5g||206 %|
|Saturated Fat 69.4g||347 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 1093.9mg||337 %|
|Sodium 4446mg||153 %|
|Potassium 1117.8mg||29 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 25.1g|
|Protein 116.6g||167 %|
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Calories per serving: 1967
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